Cooking Class: Aphrodisiacs at Temple Beth Sholom, San Leandro 6:00pm | February 21, 2011 (ONLY 3 SPOTS LEFT)

Learn to make vegan Aphrodisiacs. 1.5 Hour class. Space is limited. Book Now. 510-917-0190. Only $55.00 per person Hands-on-Learning with Chef Barry Horton

Local Love Catering Teams Up with Sid Hillman Certified Nutritionist from Transitioning to Health for a Nutrition Seminar, Cooking Class and a 3 course meal in San Francisco, CA | March 3 and 4, 2012

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Word of The Week

Lychee: The lychee (Litchi chinensis, and also known as the leechi, litchi, laichi, lichu, lizhi) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to southern China and Southeast Asia, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a "perfume" flavor. Since this perfumy flavor is lost in canning, the fruit is usually eaten fresh.[2] http://en.wikipedia.org/wiki/Lychee
SUSTAINABILITY: according to the U.S. Environmental Protection Agency, Sustainability means “meeting the needs of the present without compromising the ability of future generations to meet their own needs.”
SMOKE POINT: the stage at which heated fat begins to emit smoke and acrid odors, and impart an unpleasant flavor to foods.
VEGAN: living without the use of animal derived products, i.e. meat, dairy, eggs, butter, honey, beeswax, leather, furs.